COMPARISON OF CHANGES IN PORCINE AND BOVINE MUSCLE AFTER SLAUGHTER.

[In German. / En allemand.]

Author(s) : HAMM R., HONIKEL K. O., KIM C. J.

Type of article: Article

Summary

THE AUTHORS DETERMINED THE SPEED OF POSTMORTEM BIOCHEMICAL CHANGES, IE THE BREAKDOWN OF GLYCOGEN AND ATP, THE DROP IN PH AND HOW IT IS AFFECTED BY THE TEMPERATURE IN THE RANGE 273 TO 308 K (0 TO 35 DEG C). THEY ESTABLISHED THE RELATION-SHIP BETWEEN PH AND ATP CONCENTRATIONS. STRUCTURAL CHANGES IN POSTMORTEM MUSCLE, IE SHORTENING AND DEVELOPMENT OF RIGOR MORTIS, WERE STUDIED AS REGARDS THEIR DEPENDENCY ON POSTMORTEM BIOCHEMICAL CHANGES AND ON TISSUE TEMPERATURE (273-308 K). THE RESULTS SHOW THAT PORK AND BEEF MUSCLE BEHAVE MUCH THE SAME. AS REGARDS THE EFFECT OF CHANGES ON MEAT PROPERTIES (DRIP LOSS, COOKING LOSS, WATER BINDING AFTER COMMINUTION AND SALTING), THEY TAKE PLACE MUCH QUICKER IN PORK THAN IN BEEF MUSCLE. WITH THE RAPID CHILLING OF CUTS OF HOT BONED PORK, THE BREAKDOWN OF AT P IN THIS POSTMORTEM PRODUCT COULD BE AN ADVANTAGE.

Details

Original title: [In German. / En allemand.]
Record ID : 1985-1547
Languages: German
Source: Fleischwirtschaft - vol. 64 - n. 11
Publication date: 1984/11
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Meat and meat products
Keywords: Comparison; Mince; Meat; Chilling; Beef; Organoleptic property; Chemical property; Pork; Hot boning